Broccoli-Almond Soup

Methods/Steps

1. Steam or microwave the broccoli until it is completely tender. Reserve 4 small florets of cooked broccoli for a garnish.

2. Meanwhile, melt the butter in a saucepan over medium heat and sauté the onion in the melted butter until golden brown, 5 to 6 minutes.

3. Combine the broccoli, onion, and almonds in an electric blender or food processor with about half of the diluted Glace de Poulet Gold®, and purée until completely smooth.

4. Return the mixture to the saucepan, stir in the remaining stock, coriander, salt and pepper, and heat the soup until hot, adding a little more water if it is too thick.

5. Combine the sour cream and  half-and-half in a small bowl.  Ladle the soup into heated bowls, garnish with a dollop of the sour cream mixture and a broccoli floret, and serve.